No-Bake Raspberry & White Chocolate Cheesecake

This could possibly be the best cheesecake ever - and have your guests asking for more! 

You don’t need to bake it, super fast and super easy. It tastes so light and creamy with a hint of raspberries and white chocolate finished with stunning mirror glaze.

I’m such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking.

Make this for someone special on Valentines Day or any other special occasion!

Why you'll love these cheesecake bombes

• No bake – just mix, layer and freeze.
• Light, creamy white chocolate cheesecake with a hidden raspberry layer.
• A showstopping mirror glaze that looks like it came from a patisserie.
• Make-ahead – they keep in the freezer until you need them.

Ingredients

Cheesecake (makes 4–6 dome cheesecakes, depending on your mould)

• 4-6 biscuits (digestives or graham crackers), crushed
• 100 grams (3.5 oz) of white chocolate, melted and slightly cooled
• 140 ml (generous 1/2 cup) of double cream or whipping cream
• 30 gr (1/4 cup) of icing sugar
• 100 grams (3.5 oz) soft cheese (full-fat, such as Philadelphia)
• 125 grams (1/2 cup) mascarpone cheese
• 1 tsp vanilla extract
• 100 grams (3/4 cup) raspberries (fresh or frozen)
• 2–3 tsp raspberry jam

Mirror Glaze

• 150 gr glucose syrup
• 150 gr granulated sugar
• 75 gr water
• 10-12 gr gelatine + 75 gr water for the gelatine
• 100 gr condensed milk
• 150 gr white chocolate, chopped
• Gel food colouring of your choice
• 1 tsp of titanium dioxide (optional, for a brighter colour)

Directions

Step 1: Make your cheesecake. In a bowl, add your cream cheese and mascarpone cheese. Then add icing sugar, vanilla extract and mix everything until smooth.

Whisk your heavy/double cream until soft peaks and mix together with the cream cheese. Add melted white chocolate and mix again.

Step 2: Divide the mixture into two bowls.

Step 3: Then add fresh or frozen raspberries into one bowl and mix everything. Add red food colouring if you wish to get a pink colour.

Step 4: To assemble, take your silicone mould. Start with white chocolate cheesecake, press it down and place in a freezer for 30 min. Then add 1 tsp of raspberry jam and top it up with raspberry cheesecake.

Step 5: Then add more white chocolate cheesecake. Press it down so it's filled up. Using a spatula get rid of any excess. Then add crushed cookies on top and press inside.

Step 6: Place your cheesecake bombes into the freezer for at least 6 hours or best overnight.

Step 7: Make your mirror glaze (see below), let it cool to the right temperature and pour over each frozen cheesecake bombe. Decorate the way you like and place them back into the fridge for at least 30 min to defrost completely before eating. Enjoy!

How to make the mirror glaze

1. Sprinkle the gelatine over 75 g cold water and leave to bloom for 5 minutes.
2. In a saucepan, bring the sugar, glucose syrup and 75 g water to a boil, stirring until the sugar dissolves. Take it off the heat.
3. Stir in the bloomed gelatine until melted, then add the condensed milk.
4. Pour the hot mixture over the chopped white chocolate, wait 1 minute, then blend with a hand blender, keeping the blade fully submerged so you don't create air bubbles. Add colouring (and titanium dioxide, if using).
5. Strain through a sieve and let it cool to 90–95°F (32–35°C) before pouring over the frozen cheesecakes set on a rack.

🍫 Love chocolate? Get my free chocolate ebook with 6 of my favourite chocolate recipes, sent straight to your inbox. Download it free here →

Alla's tips

• Freeze the cheesecakes solid before glazing – the cold surface sets the glaze instantly.
• Temperature is everything. Too hot and the glaze runs off; too cool and it goes thick and lumpy. Use a thermometer.
• Blend with the blender fully under the surface to avoid bubbles.
• Use full-fat cream cheese and mascarpone for a firm, creamy filling.
• Cool the melted white chocolate slightly before adding it to the cream so it doesn't split.
• Leftover glaze? Keep it in the fridge for up to a week and rewarm gently to use again.

Storage

Keep the unglazed cheesecakes in the freezer for up to 2 months. Once glazed, keep them in the fridge and eat within 3 days.

Frequently asked questions

Do I have to make the mirror glaze?
No – you can simply top the cheesecakes with fresh raspberries and a drizzle of melted white chocolate.

What moulds should I use?
Silicone dome or half-sphere moulds work best, because they release the frozen cheesecakes easily.

Can I make one large cheesecake instead?
Yes. Press the crushed biscuits into a lined 6-inch (15 cm) springform tin, layer the fillings on top and chill overnight.

Why is my mirror glaze full of bubbles?
Air was whisked in. Blend with the blender head fully submerged and strain the glaze through a sieve.

Can I use frozen raspberries?
Yes – they work perfectly in the raspberry layer.

More cheesecakes to try

• Chocolate & Caramel Cheesecake
• Red Velvet Cheesecake
• Mini Cheesecake Pops
• 3-Ingredient No-Bake Japanese Cheesecake

Text, photo, video and recipes: Alla Driksne

👩‍🍳 Want to take your skills to the next level? Check out my upcoming online courses →